Pork Bánh mě

[gracoman]

RowdyRay, this one's fer you

Let's start by pickling some baby carrots and radishes



Next let's assemble an extremely intense pork marinade



Now let's slice a 1 1/2 lb pork tenderloin into 1/2" slices, put 'em between 2 sheets of plastic wrap and pound 'em thin



Time to marinate those SOB's in that intensely flavorful marinade we made earlier.



Ominous weather... Good, just the way I like it.



Get the smoker smokin', heat up the griddle and cook 'em in a smokey environment fast and hot



They cook fast so flip 'em in a minute or two



Time to build.
Grab a fresh French Baguette.
Black truffle pate on the left, Sriracha mayo on the right.



Throw on some cilantro, the pickled veggies, sliced jalapenos and red leaf lettuce.



Add the most intensely flavorful pork ever caramelized and we have arrived at our destination.
Pork Bánh mě


If you do nothing else, make this pork. It is a marvel in it's own right. A bit too flavorful to eat much of by itself but it works brilliantly in this pate, pickled veggie, jalapeno and lettuce Vietnamese-French fusion classic.



.

[IrishChef]

[1Cavman]

[Critterhunter]

VERY Nice.

[Bearcarver]

Awful Tasty Looking Sammy!!!!

"Banh Mi"----Sounds like something that happened to many of us on another site!!


Bear

[Fishawn]

Oh Yeah! ..... Would like to hear more aboot the marinade

[barkonbutts]

Oh Yeah! ..... Would like to hear more aboot the marinade

X2

[Abelman]

X2

x3

[gracoman]

Pork Bánh mě

1-1.5 pound pork tenderloin

3 tablespoons Fish sauce

2 tablespoons Maple Syrup

1 tablespoon brown sugar

2 tablespoons soy sauce

1/2 teaspoon toasted sesame oil

2 garlic cloves, minced

1 slice ginger, minced

1 green onion, sliced thinly

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 loaf sweet French baguette (thin). Try to get the kind of French bread with a crisp crust and tender light center.

Red leaf lettuce

Pickled carrot and radishes (see below)

Sliced jalapeno chili peppers

Cilantro - because it brightens the whole shebang up

Pâté. I used black truffle pâté

Mayonnaise - I use sriracha mayo because, well, it's sriracha mayo

Assembly

-Cut tenderloin across the grain of the meat into ˝ inch pieces. Flatten each piece to an even Ľ inch between two pieces of saran wrap using a meat pounder

-For the marinade mix ingredients from fish sauce to black pepper.

-Add marinade to the meat. Make sure all pieces of meat are coated. Marinate for 30 minutes to an hour. The time it takes to get your coals hot should be fine.

-You can cook the pork on the grill or indoors using a grill pan or cast iron pan, something that you can get very hot. Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.

-Taste the pork you have just finished cooking. After you regain your senses you may proceed to sandwich assembly.

-To assemble, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled vegetables, cilantro and sliced jalapeno peppers.


Pickled Carrots and Radishes

1/4 pound baby carrots, peeled

1 bunch red radishes. Daikon are more traditional but red were what was available

1/2 cup water

1 cup apple cider vinegar

1 tablespoon salt

2 tablespoons sugar

Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Let stand for a few hours or up to overnight. They will keep for several days.

[dsgarner06]

Awesome looking food and great recipe! Thanks for sharing!

[Abelman]

Thank you, it's going on the list

[Ozric]

Thank you for sharing! Recipe copied into my electronic file cabinet (my PC ).

[Mark R]

Looks and sounds excellent, nice work! Dat sammi maka me hongry.

And yes, thank you - I stole the script!

[SmokinOutBack]

Fantastic photography! The recipe sounds like a keeper too. Excellent job Sir.

[RowdyRay]

Sorry, super swamped the last couple days. Nice! They are delicious when done right. Thanks for the recipe too. I'll have to give it a try.

Laugh about the bad weather. I swear the Akorn is cursed. The minute I take the cover off of it, it rains. Plus it's a huge pain to clean up after getting wet.